8-Hour Cold Ferment German Rye-Wheat Bread With a Cast Iron Steam Crust — Zero Kneading
A no-knead everyday German bread made with a blend of bread flour and rye flour, built on an 8–12 hour cold fermentation for deep flavor and an open crumb. The method uses a simple stretch-and-fold technique and a cast iron pot with ice cubes for a shatteringly crispy crust. Perfect for beginner bakers who want artisan results with minimal effort.
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🧾 Ingredients
- 1Bread flour (12% protein) – 400g / 3⅓ cups
- 2Rye flour – 100g / ¾ cup
- 3Water (18–20°C / 64–68°F) – 400ml / 1⅔ cups
- 4Instant dry yeast – 6g / 2 tsp
- 5Fine table salt – 7g / 1¼ tsp
- 6Ice cubes (for steam during baking)
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